How to make a pitaya towel roll that looks cute, delicious and easy to digest? There are more and more natural edible pigments. On weekdays, I also like to cook special dishes for my children with various fruit and vegetable juices. However, treasure moms will find that most fruit and vegetable juices look good without putting them in the pot, and they will fade when cooked at high temperature for a long time, so they can't bear to look straight. Today, I brought you a little trick. In the case of cooking with fruit and vegetable juice, as long as it is simply solved, how to heat it is still gorgeous! Why don't your favorite friends come with Meimei to see how it works?

Today's breakfast was originally red pitaya meat prepared in advance. Conclusion My husband didn't choose fruits and vegetables at all. He took two white and red pitaya, and the cauldron was ready, so he had to change his mind.

Because pitaya peel is also a nutrient, why not turn waste into treasure! The main ingredient yam 150g milk 100g pitaya peel 100g wheat flour 50g auxiliary oil 15g salt 20g eggs, one soda and one gram.

The first step is to clean the skin of red pitaya, cut it into four pieces and peel it. (How to use red pitaya, put the fruit in a filter and filter out 50 grams of juice. If you use all-water juice, the dosage will be twice that of pitaya peel, because the water content of juice is more interesting. )

Step 2, cut the pitaya skin into pieces and put it into a wall-breaking health machine. Add 1g soda and stir slightly. Make a delicate dough with the juice key. (Adding 1 g soda can make the color more gorgeous and will not fade after heating. )

Step 3: Dragon juice can also be replaced with equal amounts of vegetable juice and carrot juice. You can change it to a different color. The brighter the color, the more children like it, and these natural melanin nutrients are also very rich and diverse.

The fourth step was so beautiful that I couldn't help taking another picture. Add 70 grams of milk to the dragon juice, then pour in cooking oil and wheat flour, and finally beat into 1 egg. Mix all the food into a granule-free batter with an egg beater. Then sift the powder once to make the batter more delicate, and the cake made is more beautiful and elegant, and the taste is more delicate.

Step 5: put a little oil in the pot, heat it slightly, then scoop the batter into the pot and rotate it gently, so that the batter slowly flows around and the dough becomes soft. Fry until the surface bubbles and shapes, and then take it out immediately. The surface layer is removed as soon as it condenses. The longer the heating time, the lighter the color will be. It is recommended not to cover the pot, as the stewed skin will become lighter in color. Squeeze the good pitaya cakes, put them in turn, and let them cool for later use. The three chaotic skins are 1 group.

In the case of making pitaya cake skin, don't idle there, steam yam at the same time, and make comprehensive use of time. Yam doesn't need to be peeled. Wash the peel immediately before breaking it. Steam in a wok 15 minutes.